This giveaway is CLOSED! Congratulations to Linda on winning!
Spring has finally sprung. The sun comes up earlier and stays out later. The flowers are blooming, the trees have leaves, the birds are singing, my coat is in the closet, and I’ve even gotten to take a few walks outside. Life is good!
It’s amazing to me how much the nicer, warmer weather impacts my mood. I feel like doing so much more. I want to be productive and make stuff happen. I’m happier and feeling more positive, like the world is my oyster. At least for the next few months until fall and winter roll around again. But we don’t have to think about that right now.
Despite warmer temperatures, I still love to bake. It’s been way too long since I’ve made muffins, so I whipped some Honey Nut Muffins to celebrate Peanut Butter & Co’s The Bee’s Knees. Peanut butter and honey is such a great combination, so to have honey in the peanut butter is an added bonus.
These muffins are crazy good! Look at those beautiful, bakery worthy domed tops. I want to dig in to one right now. The soft muffins are accented with crunchy peanuts and finished with a delectable crumb topping. These are a serious treat for any peanut butter lover!
Peanut Butter & Co. has also been kind enough to offer two jars of The Bee’s Knees as a giveaway for one lucky reader! You will fall in love with this creamy and flavorful peanut butter. And it’s a good thin, they’re giving two jars – one to bake with, one to eat with a spoon. Not that I did that
To enter the giveaway answer the question: What is your favorite thing about spring?
To earn additional entries:
Follow @piesandplots on Twitter. Come back and let me know you’ve followed in an additional and entirely separate comment.
Like Pies and Plots on Facebook. Come back and let me know you’ve liked me in an additional and entirely separate comment.
Follow Pies and Plots on Pinterest. Come back and let me know you’ve followed in an additional and entirely separate comment.
Follow @piesandplots on Instagram. Come back and let me know you’ve followed in an additional and entirely separate comment.
Subscribe to Pies and Plots via email using the form at the top of the page on the right hand side. Come back and let me know you’ve followed in an additional and entirely separate comment.
IMPORTANT: This giveaway is open to residents of the US only.
The giveaway ends Thursday, May 22, 2014, at 11:59 pm EST.
The winner will be chosen via the Random Number Generator on random.org. The winner will be notified by email and will have 24 hours to respond. If the winner does not respond, a new winner will be chosen. Good luck!
As a member of Peanut Butter & Co.’s Yum Squad food blogger club, I received product and the giveaway in exchange for this post. All opinions expressed are my own.
2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon kosher salt
1 cup packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
¾ cup PB&Co The Bee’s Knees peanut butter
1/3 cup canola oil
1 cup milk (I used almond – use what you love)
¾ cup dry roasted unsalted peanuts
2 tablespoons PB&Co The Bee’s Knees peanut butter
2 tablespoons all-purpose flour
2 tablespoons packed dark brown sugar
2 tablespoon dry roasted unsalted peanuts
1 tablespoon canola oil
Preheat oven to 350 degrees F. Line a muffin tin with paper liners.
Make the muffins. In a medium bowl, stir together flour, baking powder, and salt. In a large bowl, stir together sugar, eggs, vanilla, peanut butter, and oil until fully combined. Alternately add flour mixture and milk, beginning and ending with the flour. I did three installments of flour and two of milk. Stir in the peanuts until fully distributed. The batter will be thick – that’s okay.
Make the topping. In a small bowl, mix peanut butter, flour, brown sugar, peanuts, and oil together with a spoon or your fingers until clumps form.
Using an ice cream scoop, scoop batter into the prepared pan and top with some of the topping, pressing it gently into the batter. Bake for about 20 minutes, rotating halfway through if necessary. Serve warm or cool completely in the pan. Muffins may be stored in an airtight container at room temperature for up to 4 days, or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature about an hour or in the microwave for about 1 minute.